Rib-Eye Steak with Grilled Corn Salad
The Rib-eye is a great choice if you love a juicy steak. The "Eye" is a self moistening pocket of fat that renders down as you cook it. Keeping the meat moist and tasty.
Everybody seems to be going on the Keto diet at the moment and it seems to have a lot of success. This is just about as Keto as you can get.
For those of you not on a low-carb diet just add a jacket potato, fries, home-cut chips, or saute potatoes. Garlic and herb butter is a great addition to any steak and can be made up in no time with a few of your favorite herbs and garlic.
Whatever you decide to go with your steak we hope you have a great meal.
Ingredients
- 2 - Rib Eye Steak , 250-300g each
- 2 g - Black Pepper , Freshly ground
- 2 tbsp - Butter
- 2 - Sweetcorn , whole, husked
- 0.5 - Red onion , chopped
- 1 - Tomato , Large, chopped
- 1 tsp - Minced serrano chile
- 1 - Limes , Juice & zest
- 1 cup - coriander , freshly chopped
Cooking Method
- Preheat grill with a large cast-iron pan placed on one side. Meanwhile, pat steak dry and generously season with salt and pepper.
- When the skillet is hot and almost smoking, place butter in the skillet and add steaks; cook steak 4 to 6 minutes per side. Transfer steak to a plate and loosely cover with foil; let rest for 5 minutes.
- Make grilled corn salad: Place corn on the grill and turn until charred on all sides. Transfer corn to a plate.
- Place corn on a cutting board horizontally and cut off kernels; discard cobs. In a large bowl add corn, onion, tomato, chile, lime juice and zest, and cilantro; season with salt and pepper and toss together.
- Serve grilled corn salad over steak.
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